This 马铃薯面包 Potato Bread recipe was from Cathy's blog [details here] which was adapted and modify from 'The Second Book of Baking for Beginners' by Carol. I used to bake potato buns from potato flakes and has never tried using boiled potato [mashed].
Quite an easy to follow recipe but most important is, it yields really soft and moist buns. However, I made them round and coat them with toasted sesame seeds which are rather similar to those sold at Adventist Hospital Bakery. There, the buns were baked in a cluster of 9 buns. The buns were covered with lots of sesame seeds, very soft and moist. Think this is also a healthy bun cos' it isn't sweet, salty or oily.
[makes 12 buns]
270 gm bread flour
30 gm plain flour
3 gm bread improver [I omit]
150 gm mashed potato [boiled with water till soft and mashed]
20 gm caster sugar [I used 1 1/2 tbsp]
1 tsp instant yeast
1/4 tsp salt
150 ml milk
30 gm butter [I used 1 tbsp]
enough lightly toasted sesame seeds
Butter, cut into thin strips
granulated sugar - optional
- Dough - Combine all ingredients together (except butter) in a mixer and knead until a soft dough is formed [about 10-12 minutes]. Add in butter and continue to knead until the dough is soft, smooth and elastic. This takes about 10-15 minutes from low speed to medium high speed. The dough should not stick to the fingers when touch or reach window pane stage.
- Leave to proof for 15 minutes or until double in size. Punch down dough.
- Divide the dough into 12 equal portions. Roll dough into round balls. Wet them with some water, then coat it with sesame seeds. Place on foil cupcake cases [buns will not stick to foil cases after baking].
- Proof the dough for 45minutes or until double in size.
- Use a knife to make a slit in the middle of the dough and put one strip of the butter on top. Sprinkle with some granulated sugar [for better effect, brush dough with egg glaze or milk before slitting the buns].
- Bake in a preheated oven at 190 degrees C for 15 minutes or until golden. Remove to cool on wire rack.
I'm sharing this post via BYOB [Bake Your Own Bread] hosted by Girlichef.
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